Beer with low eGI value and preparation method thereof

Abstract

The invention discloses beer with a low eGI value and a preparation method thereof, and belongs to the field of beer preparation. The preparation method comprises the following steps: a method A: taking mulberry leaves, soaking the mulberry leaves in beer, taking out the mulberry leaves after a period of time, adding a natural sweetening agent, uniformly stirring, and performing pasteurization to obtain the low-eGI-value beer; or the method B comprises the following steps: mixing mulberry leaves and 35-45wt% of ethanol according to a solid-liquid ratio of 1: (80-120), carrying out ultrasonic treatment for 25-35min, filtering, concentrating to obtain a concentrated solution, mixing the concentrated solution with the beer, adding a natural sweetening agent, and carrying out pasteurization to obtain the low-eGI-value beer. Through a series of exploration, additives capable of effectively reducing the eGI value of the beer are found, and meanwhile it is determined that the eGI value of the beer is successfully reduced to 55 or below through the processing method. Besides, the taste problem of the beer with the low eGI value is researched, and the taste is improved in a targeted manner, so that the beer with the low eGI value not only meets the requirement of the low eGI value, but also has an excellent taste.

Description

Technical Field

[0001] The invention belongs to the field of beer preparation, and in particular relates to beer with a low eGI value and a preparation method thereof. Background Art

[0002] Beer is a mature and competitive industry. It is an alcoholic beverage made from wheat malt and barley malt as the main raw materials, through liquid gelatinization and saccharification, and then liquid fermentation. The brewing process of beer results in the presence of carbohydrates such as maltose that can be quickly digested and utilized by the human body.

[0003] In order to introduce some scientific theoretical basis for the study of different types of carbohydrates, the concept of glycemic index (GI) was first proposed by Canadian scientist Jenkins and his colleagues in 1981. It is named based on the direct effect of carbohydrates on the blood sugar level after a meal. If the carbohydrates in food are slowly decomposed after entering the human digestive system and gradually release glucose into the blood, then the food has a low GI value, and vice versa. Some people believe that high-glycemic foods and the accompanying hyperinsulinemia and insulin resistance may lead to diabetes, cardiovascular disease and cancer. The GI value of lager-type beer, which people drink more on a daily basis, can be as high as 80 to 130, which is a high GI food.

[0004] The eGI value is the result of an in vitro simulation test of the GI value. This method simulates the digestive environment of the human gastrointestinal tract, uses enzymatic hydrolysis of samples and measures the glucose concentration in the hydrolyzate, and finally calculates the estimated glycemic index, which is called the eGI value. In vitro simulation tests have the advantages of being easy to replicate, requiring a short time, and having a low cost. They are particularly suitable for early raw material and formula screening in the research and development stage of an enterprise. To a certain extent, the eGI value can also reflect the true blood sugar index in the body. Therefore, a beer that conforms to a modern healthy diet should reduce the eGI value to below 55.

[0005] In the prior art, patent CN 117511666 A discloses a tea beer and a preparation method thereof, in which inorganic salt fermentation aids are used in the preparation process, the production process is not clean enough, and the GI value or eGI value of the product is not paid attention to. Patent CN117796482A discloses a sugar-free, low-GI enzymatic cereal beverage and a preparation method thereof, which mainly utilizes enzyme preparations including glucose transaminase. The use of enzyme preparations increases production costs and easily leads to uneven product quality in different production batches.

[0006] In addition, patent CN 102524769 A discloses a mulberry leaf extract that can reduce the glycemic index (GI) of food, and also discloses that it can be added to various beverages. However, the patent does not specifically explore how to use mulberry leaf extract to effectively produce a beer with an eGI value of less than 55. At the same time, blindly adding mulberry leaf extract to beer will also affect the taste of beer, causing the beer to be astringent, bitter, and fishy. This is actually a waste of time, and even if a low GI beer is obtained, it cannot be marketed. Summary of the invention

[0007] Technical issues

[0008] Beer contains carbohydrates such as maltose that can be quickly digested and utilized by the human body. It is an alcoholic beverage that easily makes people fat, so its GI value needs to be reduced. However, there is no technical research on reducing the eGI value of beer in the existing technology. At the same time, after reducing the eGI of beer, the beer itself still has problems such as taste and smell that need to be optimized.

[0009] Technical content

[0010] The present invention provides a method for preparing low eGI value beer, the preparation method comprising:

[0011] Method A: Soak mulberry leaves in beer, take out the mulberry leaves after a period of time, add natural sweetener, stir evenly, and then pasteurize to obtain low eGI beer;

[0012] Alternatively, method B: mulberry leaves and 35-45wt% ethanol are mixed at a solid-liquid ratio of 1:80-120, followed by ultrasonic treatment for 25-35 minutes, filtration, and concentration to obtain a concentrate, which is then mixed with beer, and natural sweeteners are added and pasteurized to obtain low eGI beer.

[0013] Furthermore, in method A and method B, the mulberry leaves are fresh mulberry leaves or dried mulberry leaves.

[0014] Furthermore, in method A and method B, the mulberry leaves are whole mulberry leaves or chopped mulberry leaves.

[0015] Furthermore, in method A, the mass ratio of mulberry leaves to beer is 0.5 to 2:100.

[0016] Furthermore, the beer in method A and method B includes dark beer, white beer, and yellow beer; the beer is bottled beer or freshly brewed beer.

[0017] Furthermore, the soaking in method A is soaking at 1 to 10 degrees Celsius.

[0018] Furthermore, in method A, the period of time is 8 to 24 hours.

[0019] Furthermore, in method A and method B, the natural sweetener includes mogroside.

[0020] Furthermore, in method A and method B, the concentration of the natural sweetener in the low eGI beer is 800-1500 ppm.

[0021] Furthermore, the pasteurization in method A and method B is to seal the beer after adding the natural sweetener and stirring it evenly, and then pasteurize it at 80-90° C. for 5-10 minutes.

[0022] Furthermore, in method B, the mixing volume ratio of the concentrate to the beer is 1:30-35.

[0023] The present invention also provides a method for reducing the eGI value of beer, the method comprising:

[0024] Method I: Soak mulberry leaves in beer and take them out after a period of time to reduce the eGI value of beer;

[0025] Alternatively, method II: mulberry leaves and 35-45wt% ethanol are mixed at a solid-liquid ratio of 1:80-120, followed by ultrasonic treatment for 25-35 minutes, filtration, and concentration to obtain a concentrate, which is then mixed with beer to reduce the eGI value of the beer.

[0026] Furthermore, in method I and method II, the mulberry leaves are fresh mulberry leaves or dried mulberry leaves.

[0027] Furthermore, in method I and method II, the mulberry leaves are whole mulberry leaves or chopped mulberry leaves or mulberry leaf powder.

[0028] Furthermore, in method I, the mass ratio of mulberry leaves to beer is 0.5 to 2:100.

[0029] Furthermore, the beer in Method I and Method II includes dark beer, white beer, and yellow beer; the beer is bottled beer or freshly brewed beer.

[0030] Furthermore, the soaking in method I is soaking at 1 to 10 degrees Celsius.

[0031] Furthermore, in method I, the period of time is 8 to 24 hours.

[0032] Furthermore, in methods I and II, the mixing volume ratio of the concentrate to the beer is 1:30-35.

[0033] Beneficial Effects

[0034] The present invention screens substances that have an inhibitory effect on maltase, α-amylase and α-glucosidase, and conducts a series of explorations, and successfully finds that a low-eGI beer can be prepared by soaking mulberry leaves or using mulberry leaf concentrate, and its eGI value can be reduced to below 55, which meets the modern demand for healthy diet. In addition, the present invention also solves the taste problem of low-eGI beer, and the method of selecting a whole piece of mulberry leaves for processing and adding mogroside makes the low-eGI beer meet the low eGI and have an excellent taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 It is a line graph of in vitro digestion of beer and glucose;

[0036] Figure 2 It is a line graph of in vitro digestion of beer and flavored beer;

[0037] Figure 3 Give the beer a sensory score. DETAILED DESCRIPTION

[0038] The present invention is described in detail below with reference to specific embodiments.

[0039] Source of raw materials

[0040] The beer used in the examples is Budweiser Classic Beer.

[0041] Tea polyphenols, catechins, propyl gallate, dodecyl gallate, and punicalagin used in the examples were purchased from Shandong Qilu Biotechnology, and isoliquiritigenin and mulberry leaf extract were purchased from Mixianer Biotechnology.

[0042] The artificial saliva, artificial gastric juice, artificial intestinal juice, and artificial pancreatic juice used in the test were purchased from Dongguan Xinheng Technology; α-amylase and α-glucosidase were common commercial products.

[0043] Example 1

[0044] (1) Beer eGI value detection:

[0045] A. The available carbohydrate content in the beer was 3%;

[0046] B. Conduct beer in vitro digestion simulation experiment:

[0047] ① Take 5 mL of beer to obtain test product 1, take 5×3%=0.15 g of reference glucose and dissolve it in 5 mL of water to obtain test product 2;

[0048] ② Add 5 mL of artificial saliva to test products 1 and 2 respectively, and stir rapidly for 5 seconds;

[0049] ③ Then add 10 mL of artificial gastric juice, adjust the pH to 3.0 with hydrochloric acid, and digest at 37°C and 200 rpm for 2 h;

[0050] ④After 2 hours, add 10 mL of artificial intestinal juice and 10 mL of artificial pancreatic juice respectively, adjust the pH to 7.0 with sodium hydroxide, and continue digestion at 37°C and 200 rpm;

[0051] ⑤ Take 1 mL of each digestion solution at 0, 10, 20, 30, 60, 90, 120, and 180 min for the previous digestion step, and immediately add appropriate amount of ethanol to inactivate the enzyme;

[0052] ⑥ Determine the glucose content in each digestive juice by liquid chromatography-mass spectrometry;

[0053] ⑦ The glucose content of the digestive juice of each digestion node of the test products 1 and 2 was plotted as a digestion curve changing over time. Figure 1 and 2 ;

[0054] ⑧Use software to calculate the digestion line Figure 1 and 2 The area is calculated using the formula: eGI = 39.71 + 0.549HI (HI = polyline Figure 1 Area / Polyline Figure 2 Area×100) yields eGI=126.34.

[0055] (2) Screening for compounds with significant inhibitory effects on maltase, α-amylase and α-glucosidase:

[0056] Control group: 1 mL of beer was taken and 1 mL of 5 U / mL maltase, α-amylase and α-glucosidase were added respectively;

[0057] Sample group: 1 mL of beer was taken and each concentration of compound was added. The specific compounds and added concentrations are shown in Table 1 below. Then 1 mL of 5 U / mL maltase, α-amylase and α-glucosidase were added respectively;

[0058] After enzymatic hydrolysis of each group at 37°C and 200 rpm for 2 h, the glucose content was determined by liquid chromatography-mass spectrometry.

[0059] Calculate the inhibition rate. The inhibition rate calculation formula is:

[0060]

[0061] In the control group, C c is the glucose concentration of the control group, C cb is the glucose concentration of the control blank group, C s is the glucose concentration of the sample group, Csb is the glucose concentration of the sample blank group;

[0062] In the sample group, C c is the glucose concentration of beer + maltase, C cb is the glucose concentration of beer, C s is the glucose concentration of beer + extract + enzyme, C sb Glucose concentration is water + extract + enzyme.

[0063] Table 1

[0064]

[0065]

[0066] From the results in Table 1, it can be seen that catechins and tea polyphenols have good linear inhibition rules for the three enzymes, that is, the inhibition rate increases with the increase of final concentration, but in comparison, tea polyphenols have poor inhibition performance on maltase; mulberry leaf extract has the most significant inhibition rate on α-glucosidase, but the inhibition on α-amylase decreases with the increase of final concentration; punicalagin has good inhibitory effect on maltase and α-glucosidase, but the inhibition on α-amylase is "activating"; isoliquiritigenin has good inhibitory effect on α-amylase and α-glucosidase, but it has an "activating" effect on maltase.

[0067] Therefore, on the whole, catechins and mulberry leaf extracts are suitable for use in beer to inhibit the activities of maltase, α-amylase and α-glucosidase, and reduce the eGI value of beer.

[0068] Example 2

[0069] Catechins were added to beer to make the final concentration of catechins in the beer 500 mg / L, stirred evenly, and then sealed and pasteurized at 80° C. for 10 min to obtain low eGI beer.

[0070] Example 3

[0071] The mulberry leaf extract was added to the beer to make the final concentration of the mulberry leaf extract in the beer be 500 mg / L, and the mixture was stirred evenly. The mixture was then sealed and pasteurized at 80° C. for 10 min to obtain low eGI beer.

[0072] Example 4

[0073] Catechins and mulberry leaf extract were added to beer to make the final concentrations of catechins and mulberry leaf extract in the beer 250 mg / L and 250 mg / L, respectively. The mixture was stirred evenly, and then sealed and pasteurized at 80° C. for 10 min to obtain low eGI beer.

[0074] The low eGI beers prepared in Examples 2 to 4 were tested for eGI values ​​according to step (1) in Example 1. The results are shown in Table 2 below.

[0075] Table 2

[0076]

[0077]

[0078] According to Table 2 above, compared with the original beer's eGI value of 126.34, the eGI values ​​of the beer with added catechins and mulberry leaf extracts have decreased. However, it is obvious that catechins still cannot meet the low eGI requirement (≤55) after reaching the usage limit (calculated based on drinking 600mL of beer). At the same time, the reduction in the eGI value after adding this amount of mulberry leaf extract is not ideal. The beer also has a fishy smell and the taste has deteriorated.

[0079] Example 5

[0080] Weigh 1 part of green tea into a disposable non-woven bag, soak it in 100 parts of beer at 4°C for 12 hours, and then take out the tea bag; seal the beer and pasteurize it at 80°C for 10 minutes to obtain low eGI beer.

[0081] Example 6

[0082] A. Weigh 1 part of mulberry leaves into a disposable non-woven bag, soak it in 100 parts of beer, soak it at 4°C for 12 hours, and then take out the tea bag; seal the above beer and pasteurize it at 80°C for 10 minutes to obtain low eGI beer.

[0083] Example 7

[0084] A. Weigh 1 part of mulberry leaf + green tea (1:1) into a disposable non-woven bag, soak it in 100 parts of beer at 4°C for 12 hours, and then take out the tea bag; seal the above beer and pasteurize it at 80°C for 10 minutes to obtain low eGI beer.

[0085] The low eGI beer prepared in Examples 6 to 7 was tested for eGI value according to step (1) in Example 1. The results are as follows: Figure 2 And as shown in Table 3.

[0086] Table 3

[0087] Group Addition amount eGI value Beer + Green Tea 100:1 60.50 Beer + mulberry leaves 100:1 52.28 Beer + green tea + mulberry leaves 200:1:1 58.11

[0088] According to Table 2 above, it can be seen that the beer with mulberry leaves added has the lowest eGI value of 52.28, which meets the low eGI requirement. At the same time, it has been tested that the core functional component for reducing the eGI value in mulberry leaf beer is mulberry leaf 1-deoxynojirimycin, and its content is ≥0.5 mg / L.

[0089] Example 8

[0090] The low eGI beers of Examples 6 to 7 and commercially available Longjing beer were subjected to sensory evaluation, wherein the green tea beer was obtained in Example 5, the mulberry leaf beer was obtained in Example 6, and the green tea + mulberry leaf beer was obtained in Example 7.

[0091] The sensory scoring criteria are shown in Table 4 below:

[0092] Table 4

[0093] Color Clear, fine suspended matter and sediment visible to the naked eye (not foreign matter) are allowed 0-5 points Wine aroma Has obvious hop aroma and malt aroma 0-5 points Tea aroma Has a distinct tea aroma 0-5 points taste The taste is pure, refreshing, and the tea taste is not astringent 0-5 points Coordination and integration The whole is soft and palatable, without any strange fragrance or odor 0-5 points

[0094] The results of sensory evaluation are shown in Figure 3 It can be seen that although the eGI value of mulberry leaf beer is low, the sensory score is not high, among which the taste is low, mainly because the beer tastes bitter and has a fishy smell, but compared with Example 3, the overall fishy smell is not so strong. It is speculated that during the preparation of mulberry leaf extract, some fishy components may be enriched, which ultimately affects the smell of beer.

[0095] Example 9

[0096] 1. Weigh 1 part of mulberry leaves and put them into a disposable non-woven bag, soak them in 100 parts of beer, soak them at 4°C for 12 hours, and then take out the non-woven bag;

[0097] 2. After taking out the non-woven bag, add mogroside to the beer to a concentration of 1000ppm, and then stir evenly;

[0098] 3. Seal the beer and pasteurize it at 80°C for 10 minutes to obtain low eGI beer.

[0099] Compared with the mulberry leaf beer prepared in Example 6, this example adds mogroside to the beer. The sweetness of mogroside is about 300 times that of sucrose, and it is a low-calorie, non-nutritive, non-fermented sweetener. It also has the effects of clearing heat, moistening the lungs, relieving cough, moistening the intestines and promoting bowel movements, and has a preventive and therapeutic effect on obesity, constipation, diabetes, etc. By adding mogroside, the low eGI beer prepared in Example 9 can effectively improve the taste of mulberry leaf beer without increasing the eGI value. At the same time, mogroside also has the unique aroma of monk fruit, which can cover up the fishy smell in mulberry leaf beer and improve the sensory quality of mulberry leaf beer.

[0100] Example 10

[0101] Mulberry leaves were mixed with ethanol of different concentrations and then ultrasonicated for a period of time to obtain an extract. The supernatant was filtered and then vacuum concentrated. The concentration of mulberry leaf 1-DNJ in the concentrate was detected. The results are shown in Table 4 below.

[0102] Table 5

[0103]

[0104]

[0105] The optimal extraction conditions are: using 40wt% ethanol, a solid-liquid ratio of 1:100, and an ultrasonic time of 30min. Under these conditions, the concentration of mulberry leaf 1-DNJ in the concentrate is the highest. In order to meet the low eGI requirement, that is, the mulberry leaf 1-deoxynojirimycin content is ≥0.5mg / L, the concentrate can be added to beer in a minimum amount to minimize the impact on the original flavor of the beer.

[0106] According to calculations, 13.6 mL of the concentrate is needed for every 450 mL of beer to meet the low eGI requirement.

[0107] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for preparing low eGI beer, characterized in that: The preparation method comprises: Method A: Soak mulberry leaves in beer at a mass ratio of 0.5 to 2:

100. After soaking at 1 to 10 degrees Celsius for 8 to 24 hours, take out the mulberry leaves, add natural sweetener, stir evenly, and then pasteurize to obtain low eGI beer. Alternatively, method B: mulberry leaves and 35-45wt% ethanol are mixed at a solid-liquid ratio of 1:80-120, followed by ultrasonic treatment for 25-35 minutes, filtration, and concentration to obtain a concentrate, which is then mixed with beer in a volume ratio of 1:30-35, and then natural sweeteners are added and pasteurized to obtain low eGI beer.

2. The preparation method according to claim 1, characterized in that In method A and method B, the mulberry leaves are fresh mulberry leaves or dried mulberry leaves; the mulberry leaves are whole mulberry leaves or chopped mulberry leaves.

3. The preparation method according to claim 1, characterized in that: In method A and method B, the beer includes dark beer, white beer, and yellow beer; the beer is bottled beer or freshly brewed beer.

4. The preparation method according to claim 1, characterized in that: In method A and method B, the natural sweetener includes mogroside.

5. The preparation method according to claim 1, characterized in that: In method A and method B, in method A, the concentration of the natural sweetener in the low eGI beer is 800-1500 ppm.

6. The preparation method according to claim 1, characterized in that: In method A and method B, the pasteurization is to seal the beer after adding the natural sweetener and stirring it evenly, and then pasteurize it at 80-90° C. for 5-10 minutes.

7. A low eGI beer, characterized in that: The low eGI beer is prepared according to the preparation method according to any one of claims 1 to 6.

8. A method for reducing the eGI value of beer, characterized in that: The eGI value of beer is reduced by using mulberry leaves or mulberry leaf concentrate, and the method comprises: Method I: Soak mulberry leaves in beer at a mass ratio of 0.5 to 2:

100. Take out the mulberry leaves after soaking at 1 to 10 degrees Celsius for 8 to 24 hours, and the eGI value of the beer can be reduced. Alternatively, method II: take mulberry leaves and 35-45wt% ethanol and mix them in a solid-liquid ratio of 1:80-120, then ultrasonicate for 25-35 minutes, filter, and concentrate to obtain mulberry leaf concentrate, and then mix the mulberry leaf concentrate with beer, the mixing volume ratio of mulberry leaf concentrate and beer is 1:30-35, so as to reduce the eGI value of beer.

9. The method according to claim 8, characterized in that In method I and method II, the mulberry leaves are fresh mulberry leaves or dried mulberry leaves; the mulberry leaves are whole mulberry leaves or chopped mulberry leaves.

10. The method according to claim 8, characterized in that In method I and method II, the beer includes dark beer, white beer, and yellow beer; the beer is bottled beer or freshly brewed beer.

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